Arbi Ki Sabji / Colocassia Stir Fry

                    

Arbi Ki Sabji is a healthy and delicious North Indian dry curry. It is a simple yet flavorful stir-fry made with sliced Colocassia / Taro roots and a few basic spices. Arbi ki Sabji is crispy and spicy and pairs well with chapati or paratha and dal. The recipe is very easy to follow, onion-garlic free, vegan and can be made gluten-free.

                     

What is Arbi?

Arbi is a starchy root vegetable / tuber that has a brown-colored fibrous exterior and a white, slightly slimy flesh inside. Both the leaves and root of arbi are edible and widely used in Indian cooking.

 A very delicious stuffed taro leaf snack is popular in western India, - Patra / Alu Vadi / Pathrosde. The soft, creamy flesh of the taro root makes for a luscious meals. Mostly savory dishes are made using the tuber. Arbi is also a food of choice during fasts or vrat and festivals like Navratri.

Arbi can be boiled and mashed, cut into roundels or as thin slices and stir fried or deep fried and can be used in many savory dishes ranging from snacks to starters, dry curries and gravies.

Health Benefits of Arbi

More than its great taste, Arbi should be included in the regular diet for its innumerable health benefits. Source

• Arbi is an excellent source of dietary fibre that keeps us full for a long time and prevents high intake of food. Its low caloric content also helps in weight loss.
• Arbi is a zero fat and zero cholesterol food. The high fiber content of arbi reduces the cholesterol levels in the body. 
• Arbi is known as a low glycemic food that slows down the process of breaking down of glucose in the liver. It also contains resistant starch that is not easily absorbed and digested. This slows down the rise of blood sugar level after a meal.
• Arbi is a low sodium food and helps controlling high blood pressure.

How to make Arbi Ki Sabji?

There are many variations to make Arbi ki subji. It can be a dry stir fry using raw peeled arbi roundels or par-boiled thinely sliced arbi or a curd based gravy. In this post, i am sharing the method of dry arbi curry, where the arbi is par-boiled , peeled, thinly sliced and then stir-fried in mustard oil with spices. 

What goes into my version of Arbi Ki Sabji ? The Ingredients:

• Arbi / Colocassia / Taro root: In this method the Arbi is par-boiled in a pressure cooker for just 1 whistle. The idea is to get a slime free, non-mushy arbi which is easy to peel. Raw arbi can cause itching in the hands and throat if consumed raw or uncooked and while peeling. Usually oil is applied to hands while peeling raw arbi. Par-boiling makes the peeling easy without any itching.

• Oil: In North India, Arbi is usually cooked in Mustard Oil, unless it is cooked as a fasting food. In the later case ghee is used. Mustard oil lends a lovely flavor and aroma to the dish. However, you may use any other cooking oil, if you are not used to using Mustard oil.

• Spices: Unique combination of whole spices and spice powders are used while making arbi ki Sabji. Ajwain or carom seeds are used while tempering arbi, as arbi is gastric in nature and difficult to digest and ajwain aids in digestion. Apart from Ajwain, i have used cumin seeds and sesame seeds. Arbi is limy in nature. To cut down the slime, souring agent like lemon juice, curd, tamarind or amchur powder is used. I have used dry mango powder or amchur powder in this recipe. Other spice powders include turmeric powder, red chili powder, garam masala, coriander powder, Asafoetida /Hing. Hing or Asafoetida also aids in digestion. However, you may skip for a gluten-free version.

• Herbs: Fresh Coriander leaves add a lovely refreshing flavor to the curry.

• Green chilies and Ginger: Since this stir-fry is onion-garlic free, adding green chilies and ginger enhances the flavor of the stir-fry.

Dietary Notes: This Arbi Ki Sabji is

• Vegan
• Satvik/ No-Onion No-Garlic Curry
• Dry Stir-fry
• North Indian Cuisine
• Kid Friendly
• Healthy and Delicious
• Easy to make

Video Recipe for Arbi Masala / Arbi ki Sabji

Related Event: Side ka Kamal @Foodie Monday Blog Hop

This Arbi Ki Sabji is featured in the Foodie Monday Blog Hop for the 304th week theme. Foodie Monday Blog Hop is a Facebook gourmet group where a bunch of passionate food bloggers share their culinary skills every Monday depending upon a pre-determined theme. Priya VJ was our hostess for the week and she suggested that we share any curry / stir fry / Kottu which can be served as a side dish with chapati or rice. Priya has a wonderful blog which is home to many delicious recipes from Authentic South Indian Cuisine and other recipes from around the globe. You might want to try out her Baby Potato Roast that is next on my to-do-list.

                                               

A to Z Recipe Challenge Group Part 2 - Alphabet A

This Arbi Ki Sabji is also featured in the A to Z recipe challenge group where we are starting a new season or we can say Part 2 where we have decided to make recipes alphabetically with Hindi Names ( For instance, A for Aloo, Adrak, Ata, Arbi, etc) I  chose A for Arbi as my key ingredient for the theme.

                                                               

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

• 500 gram Taro roots / Arbi / Colocasia
• 2 tablespoon Mustard oil
• 1/4 teaspoon Carom seeds / Ajwain
• 1/4 teaspoon Cumin seeds / Jeera
• 1/2 teaspoon Sesame seeds
• 2 green Chilies, finely chopped
• 1/2 inch Ginger, chopped
• 1/4 teaspoon Turmeric powder
• Pinch of Asafoetida / Hing
• 1 teaspoon Red Chili powder
• 1 tablespoon Coriander powder
• 1/2 teaspoon dry Mango powder/ Amchur powder
• 1/4 teaspoon Garam masala
• Small bunch of Coriander leaves, finely chopped
• Salt to taste

Method:

1. Wash the Taro root / Arbi nicely with water. Transfer it to a pressure cooker with 1 cup water and pressure cook for just 1 whistle. Alternatively you may boil the arbi for around 10 minutes in an open pot or until you are able to insert a fork inside the arbi. We do not want the arbi to be over boiled or mushy.
2. Peel the par-boiled arbi and chop it lengthwise into thin slices.
3. Heat Mustard Oil in a sauce pan or wok until it smokes. Lower the flame, allow the oil to cool a bit, now add cumin seeds followed by carom seeds and sesame seeds. Allow the seeds to crackle. 
4. Next, add finely chopped ginger and green chili. Cook for around a minute until the ginger starts changing color.
5. Add asafoetida followed by turmeric powder. 
6. Immediately add the par-boiled sliced arbi and stir-fry for 5-7 minutes on medium flame.
7. When the arbi looks nice and crisp, lower the flame and add the spice powders, red chili powder, dry mango powder, coriander powder and salt to taste. Stir fry for a minute or two and then put off the flame.
8. Garnish the stir-fry with finely chopped coriander leaves, and squeeze out juice from the 1 lemon.          
9. Serve the healthy and delicious Arbi ki subji as a snack or a side dish with chapati or phulka and enjoy with your loved ones !

Would love to hear from you !

I hope you would love trying out this healthy and delicious Arbi Ki Sabji. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

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